---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stir-Fried Vegetables
 Categories: Diabetic, Vegetables, Vegetarian
      Yield: 6 servings
 
    1/4 c  -water
      2 ts Cornstarch
      2 tb Soy sauce
    1/4 ts Ginger
    1/4 ts Nutmeg
      1 tb Olive oil
    1/2 md Onion; sliced and separated
           -into rings
      1 c  Bok choy; chopped
      1 cl Garlic; pressed
      1 c  Mushrooms; sliced
      1 cn Bamboo shoots; drained (8oz)
      1 cn Baby sweet corn; drained
           -(8 3/4oz)
      1 cn Water chestnuts: drained
           -(8oz)
      1 c  Broccoli; chopped
      1 c  Red pepper or pimento;
           -chopped
 
  1. In a small, mix the first 5 ingredients together
  and set aside. 2. Heat large skillet or wok over high
  heat; add olive oil 3. Stir fry onion rings, bok choy,
  and garlic in hot oil for 1-2 minutes. Remove from
  wok. Set aside. 4. Place mushrooms, bamboo shots, bay
  corn, and water chestnuts in th ewok or skillet.
  Stir-fry for about 2 minutes. 5. Add the soy mixture
  and cook until bubbly, stirring frequently.  Add
  broccoli and red pepper, cover and cook for 3 minutes
  or until broccoli is crisp-tender. Stir in onion, bok
  choy and garlic and serve.
  
  Serving size: 1 cup Nutritional info per serving: 104
  cal, 4g pro, 3g fat, 19g carb Exchanges: 1/2
  starch/bread, 2 vegetable
  
  Source: The UCSD Healthy Diet for Diabetes
  
  LISA_POOH@DELPHI.COM L.CRAWFORD1@GENIE.GEIS.COM Lisa
  Crawford
 
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